There’s nothing I love more than a dinner that practically makes itself. Except perhaps a dinner that practically makes itself that’s also cheap, healthy, low-calorie, crowd-pleasing, and most importantly, delicious. This Crock-Pot Tomato Soup recipe is a staple in my kitchen during the colder months. The family gets to sit down together over a warm meal, even when I just walked in the door.
This soup is also great for entertaining family or friends who are vegetarian, vegan, or have food allergies. On it’s own its totally vegan and each guest can add toppings to their liking and sensitivity.
You’ll notice that this recipe calls for canned tomatoes instead of fresh, which makes it a perfect addition to your fall and winter dinner rotation. While I cherish the delicious, ripe tomatoes my back yard garden produces each year, canned tomatoes are a great option for when tomatoes are not in season and actually have some interesting health benefits.
I love that the prep time for this recipe is minimal. In the morning I quickly sauté the veggies, throw everything in the Crock-Pot and leave for the day. When I get home, I blend for a few minutes, and dinner’s ready. I like to serve this soup with a variety of soup toppings, a quick green salad and grilled cheese sandwiches on our Panini press. Each family member gets to choose their own soup and sandwich toppings, so it pleases kids and adults alike.
Crock-Pot Tomato Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion – coarsely chopped
- 1 red bell pepper – coarsely chopped
- 1 teaspoon minced garlic
- 2 28- oz cans diced tomatoes
- 1 cup vegetable broth
- ½ teaspoon salt
- Red pepper flakes to taste
- Chopped fresh basil for garnish
Instructions
- In a large skillet, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
- Combine sauteed vegetables, tomatoes, vegetable broth, salt, and red pepper flakes in Crock-Pot. Cover and cook on low for 8 hours.
- Using an immersion blender, blend soup until smooth. Serve immediately with fresh basil as a garnish.
- Top with Parmesan cheese, croutons, yogurt, or grilled cheese croutons as desired.
Nutrition
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Made this yesterday….. so easy and SO delish!! Thanks! 🙂
Thank you, Karen! So glad you liked it!
Have you ever tried making this just on the stove? Any modifications?
I’ve made a lot of vegetable soups on the stovetop, but not this one. I think it would work to simmer on the stovetop for 30-40 minutes. You might need to add a few tablespoons of water if too much of it boils away. Let me know how it goes!
Just a question as to why it requires 8 hours on low in a crockpot when everything is already cooked? I love tomato soup but this seems like a heck of a lot of electricity used when you’d probably only need to heat up the canned tomatoes and then just puree the whole thing. Can you explain the reason for your method?
Sautéing the vegetables first and then slow cooking them with the tomatoes allows them to develop a caramelized, mellow flavor. If you cook this soup on the stovetop, I’d recommend simmering for at least 30 minutes to mellow the onions and garlic, and cook the canned taste out of the tomatoes. I also like being able to start the soup in the morning and return to it in the evening. Crock-Pots are very energy efficient. Running a crock-pot for 8 hours requires only half as much electricity as running an oven for an hour. I hope that is a good enough explanation! Thanks so much for your question!
Is each serving measured in 1 cup?
Hi Karlee, I have updated the recipe so the serving size is one cup, and the nutrition info is calculated for that serving size.
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Would it still work if I cook in the crockpot for 4 hours on high?
Yes, definitely!